Grandma's Red Velvet Cake Recipe

In our family no one thinks it’s Christmas without the Red Velvet Cake. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina

Nutritional Facts

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, combine cornstarch and water until smooth. Cook and stir over medium heat for 2-3 minutes or until thickened and opaque. Cool to room temperature.

In a large bowl, beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until frosting is light and fluffy. Spread frosting between layers and over top and sides of cake.Yield: 14 servings.

Originally published as Grandma's Red Velvet Cake in Reminisce
February/March 2009, p 50

"This cake is exceptionally good and the icing delicious. I used 1 bottle of red food coloring as suggested and increased the baking cocoa to 4 tbsp. Tossed my old red velvet cake recipe and replaced it w/ this one! Really tasty and the presentation is great when garnished w/ a raspberry sauce and a few fresh raspberries. A keeper!"

"I have never rated a recipe before but I have made this recipe both as a cake and cupcakes 3 times within a one month period. They are my families new favorite. I did make 2 minor changes. I use only 1 bottle of red food coloring and add 1 more tablespoon of baking cocoa. Hope you enjoy as much as we have."

"I would make the cake but not the frosting. It was runny no matter how much extra 10X sugar I added. It slid right off the cake even after two extra cups. Ended up making a favorite buttercream recipe that I use often that was so much better."